1/2 Photos of Roasted Ratatouille
Gerry sans Sanddunes's Note:
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
My Private Note
Units: US | Metric
- 1 large onion, cut into 12 wedges
- 12 garlic cloves, peeled
- 3/4 lb eggplant, cut in chunks
- 1/2 lb zucchini, cut into 1/2 inch rounds
- 1 lb plum tomato, cut into 4 wedges
- 1 fennel bulb, trimmed and cut in 12 wedges
- 1/4 lb mushroom, cut in quarters
- 1 sweet red pepper, cut in strips
- 1 yellow sweet pepper, cut in strips
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- 2Sprinkle with rosemary, thyme, salt and pepper.
- 3Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- 4Toss with basil, olive oil and vinegar.
- 5Taste and adjust seasonings if necessary.
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Nutritional Facts for Roasted Ratatouille
Serving Size: 1 (318 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 107.3
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 227.2 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 6.0 g
- Sugars 7.0 g
- Protein 4.0 g